Quick Answer

Yes, you can make yogurt in a rice cooker. The rice cooker provides a steady, gentle heat that's ideal for culturing yogurt. Use the "keep warm" setting to maintain the milk at the right temperature for fermentation. The Rise by Dash Everyday Rice Cooker works well for this because its compact 2-cup capacity is perfect for small batches.

Why Use a Rice Cooker for Yogurt?

A rice cooker is essentially a controlled-temperature water bath. Its "keep warm" function holds milk at roughly 110–120°F (43–49°C), which is the ideal range for yogurt cultures to thrive. This eliminates the need for a thermometer or constant monitoring. The nonstick removable pot also makes cleanup easy—a bonus after the culturing process.

What You'll Need

You need whole or 2% milk (avoid ultra-pasteurized if possible, as it may not thicken well), a few tablespoons of plain yogurt with live active cultures as your starter, and a rice cooker with a "keep warm" setting. The Rise by Dash Everyday Rice Cooker works perfectly here. Its removable nonstick pot releases the set yogurt cleanly, and the compact size means you use less milk for a test batch.

Step-by-Step: How to Make Yogurt in a Rice Cooker

  1. Step 1: Heat the milk: Pour 4 cups of milk into the rice cooker pot. Close the lid and press the 'cook' switch. Let it heat until small bubbles appear around the edges (about 20–30 minutes). Do not let it boil vigorously. Checkpoint: If the milk boils, the proteins may curdle and the yogurt will be grainy. Stop heating as soon as you see steam and tiny bubbles.
  2. Step 2: Cool the milk: Turn off the cooker and let the milk cool to about 110–115°F (43–46°C). This takes roughly 30–40 minutes. Stir occasionally to release heat evenly. If you don't have a thermometer, test a drop on your wrist—it should feel warm but not hot. Common mistake: Adding the starter to milk that's too hot will kill the live cultures. Be patient and let it cool.
  3. Step 3: Add the starter: In a small bowl, whisk 2 tablespoons of plain yogurt (with live active cultures) with a few tablespoons of the warm milk until smooth. Pour this mixture back into the rice cooker pot and stir gently. Checkpoint: Use a fresh, unflavored yogurt as starter. Flavored yogurts contain sugar and stabilizers that can interfere with fermentation.
  4. Step 4: Incubate: Close the lid and press the 'keep warm' setting (not 'cook'). Let it sit undisturbed for 6–10 hours. The longer it sits, the tangier the yogurt becomes. Do not open the lid during this time. Common mistake: Lifting the lid lets heat escape and can cause the yogurt to set too slowly or not set at all. Trust the process.
  5. Step 5: Chill and enjoy: Once the yogurt has set (it should be thick and slightly firm), transfer the pot to the refrigerator for at least 4 hours to stop fermentation. Stir before serving. It will thicken further as it chills. Checkpoint: If the yogurt seems thin after 10 hours, it may need more time or a warmer environment. Next time, wrap the cooker in a towel to retain heat.

Product Used in This Guide

  • Rise by Dash Everyday Rice Cooker: The Rise by Dash Everyday Rice Cooker has a 2-cup capacity, removable nonstick pot, and a simple one-switch operation that includes a 'keep warm' setting. The 'keep warm' setting provides the steady low heat needed for yogurt culturing, and the nonstick pot makes it easy to pour out the finished yogurt without sticking or scratching.